Tomatillos will keep nicely in the fridge for longer than two weeks when the husks are removed and they are stored, dry, in a sealed plastic bag.
If you happen across some of these little beauties at the farmer's market bring them home and mix up a batch of this authentic Mexican Tomatillo Salsa. It's fabulous on my quick and easy quesadillas or tacos and a nice change from traditional red tomato salsa!
2 red tomatoes, roughly chopped
1 vidalia onion, roughly chopped
4 jalapeno peppers, seeds and ribs removed and diced
2 garlic cloves, chopped
juice of 2 limes
1/2 a bunch of cilantro
1 small cucumber peeled, seeded and roughly chopped
salt to taste
Place all ingredients in the food processor and pulse until well combined. Taste for salt.
Serve with nacho chips as a dip or as a condiment on your favourite Mexican dish. Store in glass jars in the refrigerator.